Study on probing the effects upon browning of litchi wine by macroporous resin treatment

Use macroporous resin as raw material to absorb polyphenols to solve browning problem of litchi wine. Three different kinds of macroporous resin:LSA-900 C, LSA-800 B and XDA-5 were used for studying the effects of absorption time, additive volume and absorption temperature on polyphenols concentration, chroma as well as fragrance and LSA-900 C was chosen as the most suitable macroporous resin for litchi juice, which suitable conditions were solid-to-liquid ratio 3∶200~1∶20, temperature 20~30℃ and absorption time 5~10min.Furthermore, a comparision was conducted between absorption treatment by LSA-900 C before and after fermentation with untreated litchi wine, and the result indicated that the absorption treatment after fermentation was more effective on preventing browning than before. It showed that LSA-900 C macroporous resin treatment after fermentation was able to reduce browning of litchi wine potently and maintain its quality.